1️⃣ Preheat the Oven: Preheat your oven to 450°F (232°C) and grease a 9×13-inch baking pan.

2️⃣ Make the Dough: In a medium saucepan, combine water, butter, and salt. Bring the mixture to a boil. Remove from heat and pour into a mixing bowl.

3️⃣ Incorporate the Flour: Add the flour to the hot mixture and beat by hand until it forms a ball, or use an electric mixer to beat until very well combined (about 2 minutes). Let the dough cool for 10 minutes.

4️⃣ Add the Eggs: Beat the eggs into the cooled dough one at a time, mixing thoroughly after each addition, until the dough is thick and smooth. The surface should have a satin sheen.

5️⃣ Prepare the Pan: Transfer the dough into the greased baking pan. Press it out evenly to cover the bottom of the pan.

6️⃣ Bake the Base: Bake for 15 minutes at 450°F. Then, prick the puffed-up areas in the center about 15 times with a knife to release the air. Reduce the oven heat to 350°F (177°C) and bake for an additional 20 minutes.

7️⃣ Cool Completely: Allow the pan and the baked base to cool for 30-45 minutes before adding the cream filling.

Prepare the Filling:

8️⃣ Mix the Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth.

9️⃣ Combine Pudding and Milk: In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth. Gradually add the pudding mixture to the cream cheese, mixing slowly at first to combine, then beating well until smooth and creamy.

🔟 Assemble the Cake: Pour the cream filling over the cooled baked base, spreading it evenly.

Add the Topping:

1️⃣1️⃣ Top with Whipped Topping: Spread the whipped topping evenly over the cream filling.

1️⃣2️⃣ Drizzle with Chocolate Syrup: Drizzle the chocolate syrup decoratively over the whipped topping.

1️⃣3️⃣ Chill and Serve: Store the cake in the refrigerator for at least 1 hour to set before slicing and serving.